Last Night’s Dinner: Pasta with Elk Sausage and Spinach

by marilynk

I like to shop local, so wherever possible I’ll be including locally purchased ingredients and I’ll try to list the seller. I’ll also likely be exploring food triggers, so don’t be surprised if the recipes vary wildly or start eliminating foods completely. So far the only triggers I’ve found have been processed foods, so I’m cooking for myself as much as possible (which also helps with the jobless budgeting).

Ok, now for the recipe (sorry, forgot to take a photo of this one). This is a super simple dinner-for-one that let me use  up some leftover items in the fridge.

Ingredients:

  • 1 leftover elk bratwurst* (from Amberlane Elk), sliced
  • 1 handful spinach (from Riverbend Gardens), rinsed
  • leftover whole wheat spaghetti noodles
  • olive oil
  • red pepper flakes
  • salt
  • pepper

Heat the olive oil in a cast iron skillet on medium heat. Cook the spinach until bright green and slightly wilted. Season with salt, pepper, and red pepper flakes. Add the sliced sausages and cook until heated through. Add the leftover spaghetti noodles and heat through. Plate & add fresh ground pepper & grated parmesan. Enjoy!

*I had pan-fried the sausages earlier in the week, but grilled would be very delicious too. You could use any kind of sausage for this meal.
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